Spring Panzanella Mason Jar Salad
Ingredients
- 1.5 cups ciabatta bread at least a day old and cut into ½ inch cubes
- 1 cup cannellini beans drained and rinsed
- 1 cup artichokes recommend canned quartered artichokes
- 1 cup cucumbers chopped small
- ½ cup radishes sliced thin
- 1 cup zucchini sliced into ribbons using a vegetable peeler or thinly chopped
- ½ cup shredded carrots
- 2-3 cups arugula recommend baby arugula
- ¼ cup extra virgin olive oil
- 2 tablespoon white balsamic vinegar
- ½ teaspoon dijon mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ tsp pepper freshly ground
Instructions
- In a small bowl make the dressing by whisking together the oil, vinegar, mustard, garlic powder, salt and pepper.
- Using (2) quart-sized mason jars, add half the dressing to each jar.
- Layer by dividing the ingredients between the two jars, starting with the bread first then continuing on with beans, vegetables and ending with the lettuce.
- If not consuming right away, do not shake just simply refrigerate until ready to eat.
- Shake jar to incorporate the dressing into the salad and bread then let sit for about 5-10 min.
- Pour onto a plate or enjoy straight from the jar!
- For best consistency and flavor consume within 12-24 hours of assembly.
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Nutrition
Serving: 2Calories: 489kcalCarbohydrates: 49gProtein: 14gFat: 28gSaturated Fat: 4gSodium: 406mgPotassium: 1264mgFiber: 13gSugar: 7gVitamin A: 665IUVitamin C: 34mgCalcium: 182mgIron: 5mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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